Fennel bulb is a fresh vegetable utilized in a few social cooking styles and is especially conspicuous in Italian and Mediterranean plans. It is an incredible expansion in soups and pasta. Take stabs at cooking fennel bulb in sous vide and get an entirely unexpected taste and surface.
INGREDIENTS
- 2 fennel Bulbs
- 1 glass white wine
- 1 tsp. white sugar
- ½ tsp. star anise powder
- ½ tsp. sea salt
- 10 ml white Vinegar
- Zest of lime
PROCEDURE
1. Prepare your water shower and set up the temperature of your sous vide equipment to 180°F.
2. Place the wine, sugar, star anise, salt, vinegar, and lime zest in a skillet.
3. Bring to a stew until the fixings are broken down. Leave to cool.
4. Remove and dispose of the external leaves from the fennel bulbs, then, cut them in half.
5. Place the fennel cuts in sous vide bag and cook for 2 hours.
6. Keep checking the shower to ensure the water is covering the pocket. Remove the fennel from the pocket and serve right away.
TIP:
You can put the pocket in ice water until cold and keep it in the ice chest for as long as three days before consuming.
